Cabernet Sauvignon
Hearty and full-flavored, Cabernet Sauvignon is perhaps the world’s most popular wine, due to its power and richly textured fruit. Â
Native to the Bordeaux region of southwestern France, it now plays a major role in many of the world’s wine-producing regions.
Flavor Descriptors
Food Pairings
All Styles
Steaks, chops and other beef dishes from hamburgers to hearty pot roast
French (Bordeaux)Beef, lamb, or game in savory dishes or with herb or mushroom sauces
Australian
Rich, spicy tomato-based sauces such as barbecue ribs, burgers and fries, or Mexican tacos and salsa Â
Buying, Storing, & Serving
Cabernet Sauvignon should be served at room temperature. The more structured styles, especially Bordeaux, will benefit from being poured into a decanter and allowed to breathe for up to one hour before serving. Â
Most are meant to be drunk within three to five years of release date. Most of those from New World regions (Australia, United States, South America) should be consumed within a few years of release, although the more expensive wines can last for many years. Â
Styles from Bordeaux may be allowed to age to mellow the fruit and soften its edges (tannin or acid), allowing for the underlying complexity to be better appreciated. Fruitier-styled Cabernet Sauvignon, especially from Australia, will lose its youthful fruit vigor if aged for more than a few years. Â
Store bottles in a cool, dark place. While it is now common for wine makers to use plastic corks or screw-tops lids which may be stored vertically or horizontally, those with the traditional corks should be laid on their sides to keep them moist.